Preheat oven to 375°F. Line a baking sheet with parchment paper or a silpat baking mat.

Peel and core apple, then dice into bite sized pieces. Melt butter in a medium skillet. Add apple pieces, 1 tablespoon brown sugar, and cinnamon. Cook apples over medium-low heat until softened, about 10 minutes. Remove from heat and let sit until you're ready to assemble the brie.

Unwrap brie. Use a butter knife to scrape off as much of the white part into the garbage as you can without cutting the brie.

Unroll Crescent Rolls into a flat sheet. Divide into two squares (4 triangles each) and press all the seams together. Place one rectangle in the middle of your prepared baking sheet. Place the brie wheel in the center of the rectangle.

Now comes the messy part. Carefully put the apples on top of the brie, then stack the pecan mixture on top of that. Some will fall down. Fold up the corners of the bottom sheet of crescent rolls as much as you can. Place the second crescent roll rectangle on top of the pecan mixture and press to seal over the folded up bottom sheet. It will be messy and imperfect, but try to seal the edges as much as possible so the cheese doesn't leak everywhere. (Alternately: you can do this in a round pan that fits the brie wheel. Spray the pan with nonstick cooking spray, line it with one rectangle of crescent rolls, layer the brie, apples, and pecan mixture, then top with second rectangle.)

Poke a few holes with a fork in the top of the crescent rolls for steam to escape, or just make sure some of the seams have holes in them. Bake for 15-20 minutes, or until the crescent rolls are browned. Serve immediately with crackers, fruit, sliced baguette, or a fork.