Preheat oven to 350 degrees.

Whisk together brown sugar, water, corn starch, nutmeg, ginger, and cinnamon in a large pot on medium high heat. Peel and small dice apples and add them to the pot. Cook stirring occasionally for approximately 10-12 minutes until apples are fork tender.

Cook bacon in a skillet. Reserve bacon fat. Allow bacon to cool on a paper towel. Once bacon is cool, chop bacon. Chop brie into 24 equal pieces.

To the skillet with bacon fat, add two tablespoons of butter, walnuts, and rosemary. Cook until butter starts to brown.

Crack crescent roll dough and divide into 24 equal squares. Place dough into a mini muffin pan sprayed with non-stick cooking spray.

Build the bites: Add approximately ½ teaspoon of apple mixture to each dough cup. Add bacon crumbles and brie to each dough cup. Using a slotted spoon, add chopped walnuts and rosemary to each dough cup.

Par-bake the dough cups in the oven for 15 minutes. Remove from the mini muffin pan onto a large cookie sheet lined with parchment paper. Using a pastry brush, brush the butter and bacon fat mixture on the top and sides of each cup. To serve, warm in a 350 degree oven for 10-15 minutes until golden brown.