Preheat your oven to 350°F (175°C). In a mixing bowl, combine the peeled, cored, and sliced apples with the light brown sugar, ground nutmeg, ground cinnamon, and melted butter. Mix well so the apples are evenly coated with the sugar and spices.

Separate the refrigerated biscuits and, using a rolling pin or your hands, flatten each into a circle on a lightly floured surface. Place a spoonful of the apple mixture from Step 1 into the center of each dough circle.

Fold each biscuit over the filling to create a half-moon shape. Carefully crimp the edges with a fork to seal in the apple mixture.

Arrange the sealed turnovers on an ungreased cookie sheet. Bake in the preheated oven for about 15 minutes, or until the turnovers are golden brown and the dough is cooked through. Serve the turnovers warm for best flavor. I like to let them cool just slightly so the glaze sticks nicely in the next step.

In a small bowl, whisk together the powdered sugar and vanilla extract (or apple schnapps). Add water gradually, a few drops at a time, until the mixture forms a smooth, pourable glaze. Drizzle the glaze over the warm turnovers before serving.