Step 1: Prepare the Apple Filling
In a medium bowl, combine the finely diced apples, packed brown sugar, cinnamon, nutmeg, and the 1 teaspoon of flour. The flour is a crucial small step; it will help absorb the juices released by the apples during baking, preventing the crescent rolls from becoming soggy. Toss everything together until the apple pieces are evenly coated.

Step 2: Unroll and Separate the Dough
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Open the can of crescent rolls and unroll the dough onto a clean surface. Carefully separate the dough along the perforated lines into 8 triangles.

Step 3: Assemble the Rolls
Place a heaping tablespoon of the apple mixture onto the widest part of each dough triangle. Be careful not to overfill, or the filling may leak out during baking. If using, sprinkle a few raisins or chopped nuts over the apple filling.

Step 4: Roll Them Up
Starting at the wide end, gently roll each triangle up towards the pointed tip, tucking in the sides as you go to encase the filling. Press the dough lightly at the final tip to seal it and prevent unrolling during baking. Place each sealed roll on the prepared baking sheet, ensuring they are a few inches apart.

Step 5: The Buttery, Sugary Finish
Brush the top of each crescent roll generously with the melted butter. Then, sprinkle the tops with the granulated sugar. This will create a delightfully crispy, sweet, and golden crust.

Step 6: Bake to Golden Perfection
Bake for 11-14 minutes, or until the crescent rolls are puffed up and a deep golden brown. The apple filling should be bubbly. Rotate the pan halfway through baking for even color.

Step 7: Glaze and Serve
While the rolls are baking, prepare the simple glaze by whisking together the powdered sugar, 1 teaspoon of milk (or apple cider), and vanilla extract in a small bowl. Add more liquid, a few drops at a time, until you reach a drizzling consistency. Once the rolls are out of the oven, let them cool on the pan for 2-3 minutes before drizzling with the glaze. Serve warm.