Apple and yoghurt syllabub crumble

Ingredients

500 g (1 lb 2 oz) Bramley apples, peeled, cored and diced
75 g (3 oz) caster sugar
50 g (2 oz) honey
50 ml (2 fl oz) cider
1 x 500 g tub TOTAL 0% Greek Yoghurt
8 digestive biscuits, crushed

Place apples, sugar, honey and cider in a pan and cook gently until mix resembles a thick purée. Allow to cool. In a large bowl, mix yoghurt with half of apple purée. Layer remaining apple purée into glasses with yoghurt mix then top with biscuit crumbs.

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