Preheat the oven to 375°F. Cut pieces of parchment paper to line the bottom and sides of a 9-inch springform pan. Coat the parchment with cooking spray.
In a medium mixing bowl, toss the cut apple slices with brown sugar, cinnamon, nutmeg and lemon juice. Coat well.
Break refrigerated crescent dough into serrated triangles. Line the exterior of your springform pan with triangles, matching up edges and pressing into the sides to hold. Then press a layer of apple slices into crescent dough, followed by another lining of crescent dough. Repeat layers of crescent dough and apples until you have filled the whole pan. Do not worry about making it all pack tightly, in fact leaving a little room for expansion is a good idea to ensure the dough cooks all the way through.
Bake the cake for 35-40 minutes or until top is golden brown.
Remove and allow to cool. Carefully remove from springform pan to serving platter.
When ready to serve, drizzle with caramel and sprinkle with fleur de sel.
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