In a small saucepan, melt 3 TBS butter over low heat, stirring frequently for an additional two minutes to brown (watch so it will not burn.)
Core and chop 1 large apple into 1/2 inch pieces, stir into melted butter to coat completely. Cooking over low heat and stirring frequently for 5 minutes.
Sprinkle in brown sugar, cinnamon, nutmeg, and salt; coating the apples completely. Cook and stir frequently for about 5 more minutes until apples have softened. Remove from heat.
Preheat oven to 375 degrees.
Spread crescent rolls onto an ungreased cookie sheet.
Spread 1/8 apple filling over each roll. Starting at the large end of the triangle roll crescents up to the small end, turn and shape into a crescent on your cookie sheet.
Melt 1 TBS butter and spread on top of each crescent roll.
Sprinkle all or half of your rolls with the additional 1 TBS brown sugar and 1/2 tsp cinnamon. **
Bake for 8 to 10 minutes until golden.
Remove and cool for a few minutes before glazing the other half or all with the maple glaze.