Cut the rind off of the top of a large wheel of brie cheese. Refrigerate overnight.

Preheat oven to 350°F.

Spread the uncovered top of the brie with raspberry jam.

On a stick free cookie sheet, lay out crescent roll dough.

Place brie on top of the dough.

Fold over the ends of the crescent roll dough so that it covers the top of the brie. Remove excess dough.

Drizzle with maple syrup.

Sprinkle with a tablespoon of brown sugar.

Bake in the oven for 25-30 minutes. Serve hot and gooey with crackers and apple slices.