Preheat your oven to 375°F and line a baking sheet with parchment paper.

Peel and dice 1 large apple into 1/2-inch pieces.

In a small bowl, combine 1/3 cup brown sugar, 2 tablespoons unsalted butter, 1 tablespoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Use a fork or spatula to blend until the mixture is cohesive and buttery.

Unroll the crescent rolls and separate each triangle along the perforations.

Place about 1 tablespoon of the cinnamon-sugar mixture and 2 pieces of diced apple on the wider end of each triangle, leaving about 1/2 inch from the edges.

Starting from the wide end, roll each triangle tightly around the filling toward the pointed end. Fold the point under to create a sealed, compact turnover.

Position each filled turnover seam side down on your lined baking sheet, ensuring they have about 2 inches between them.

Melt the remaining 2 tablespoons of butter and lightly brush the tops of the turnovers.

Pop them in the oven and bake for 15-20 minutes or until they are golden brown and bubbly.

Once baked, drizzle or brush that sugar glaze over the top while they’re still warm. Let them cool for just 2-3 minutes before serving.