1. Preheat your oven to 375 F (190 C). Lightly grease a 9×5 inch loaf pan or an 8×8 inch square baking dish with butter or non-stick cooking spray.

2. Peel, core, and dice your apples into small, uniform pieces, about 1/2 inch cubes. In a medium bowl, toss the diced apples with the granulated sugar and ground cinnamon until the apples are evenly coated.

3. Unroll the can of sourdough crescent rolls onto a clean work surface. Do not separate the individual triangles. Instead, cut the entire sheet of dough into approximately 1-inch squares. You should get about 16-20 squares.

4. In a large bowl, gently combine the crescent roll squares with the spiced apple mixture. Pour the melted butter over the dough and apple mixture and toss gently to coat everything.

5. Arrange half of the coated dough and apple mixture evenly in your prepared baking pan. Drizzle about half of the caramel sauce over this first layer. Then, add the remaining dough and apple mixture, spreading it out evenly. Drizzle the remaining caramel sauce over the top. If using, sprinkle the chopped pecans or walnuts over the top of the caramel.

6. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the apples are tender. The bread should be puffed up and fragrant.

7. Once baked, remove the pan from the oven and let it cool in the pan for about 5-10 minutes. If desired, dust with powdered sugar before serving. Serve warm, allowing everyone to pull apart their own delicious pieces.