Savory Autumn Crumble

Be forewarned that this is some seriously autumnal stuff, MoFoers. It's the brainchild of a late-October Sunday when, after a weekend of nonstop reading for me and nonstop grading for my partner (oh, midterm: what exactly the hell is your problem?), I was A. starving, and B. simply incapable of spending one more minute doing anything work-related. Based of necessity on the contents of my refrigerator and larder, the end result was like the product of a wholly unsanctified - yet passionate - union between a savory casserole and a dessert: the dish that dare not speak its name! (As you might expect, it's really good, regardless of whatever trash the Republicans might talk about it.)

Savory Autumn Crumble

The Filling
Ingredients
~ 1 cup brown lentils
~ 3 cups vegetable broth
~ 1 tbsp. olive oil
~ 1 tbsp. vegan margarine (I use Earth Balance)
~ 1 big onion, diced
~ 2 large carrots, diced
~ 2 stalks celery, diced
~ 3 medium potatoes, cubed
~ 2 tbsp. minced garlic
~ 1 tsp. each: salt, sage, marjoram, parsley
~ 1/2 tsp. each: thyme, rosemary
~ Lots of black pepper
~ 10 oz. package mushrooms (about 4 cups sliced)
~ 3 medium apples, cubed
~ 1 tbsp. vegan Worcestershire sauce
~ 3/4 cup frozen peas
~ 2-4 tbsp. flour

Directions
~ Preheat the oven to 350 degrees fahrenheit, and coat a casserole dish with cooking spray.
~ In a saucepan, bring the stock to a boil and add the lentils. Cover, reduce to a simmer, and cook for 30-40minutes, until the lentils are tender. Remove from heat and set aside. (NB the lentils will cook more quickly if you've soaked them for an hour or two beforehand.)
~ In a large, deep skillet, heat the oil and margarine and sauté the onion, celery, and carrot over medium heat for about 3 minutes.
~ Add the potatoes, garlic, and dried seasonings, and cook another 5 minutes, stirring often.
~ Add the mushrooms and apples, stir to combine, and then cover the pan and cook for 5 minutes, until the mushrooms have given off their liquid and the vegetables are getting tender.
~ Stir in the Worcestershire sauce, the frozen peas, the lentils with whatever is left of their cooking liquid, and the flour. (You want enough flour to make a gravy, but not so much that the filling becomes too solid; remember, it still has to bake!)
~ Transfer the filling to your prepared casserole while you make...

The Topping
Ingredients
~ 1.5 cups flour
~ 6 tbsp. cold vegan margarine or shortening (again, we like EB)
~ 1/2 tsp. each: salt, sage, black pepper

Directions
~ In a bowl, combine the flour, salt, sage, and black pepper.
~ Chop or grate the cold margarine into the flour mixture, then rub the whole mess together with your fingers until it resemble coarse crumbs.
~ Sprinkle the crumble mixture evenly over the filling, then bake uncovered for 25-30 minutes, until the topping is crisp and golden.
~ Allow to cool briefly before serving.