Unroll crescent dough onto an ungreased 13x9x2-inch baking pan; seal seams and perforations. Bake at 375 degrees F. for 10 minutes. Combine the walnuts, sugar, cinnamon and nutmeg; sprinkle over crust. Spread with the pie filling. In a small bowl, combine the flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Stir in coconut and walnuts. Sprinkle over the pie filling. Bake at 375 degrees F for 18 to 22 minutes or until golden brown. Cool on a wire rack.
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