Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Spread chopped apples and pecan across the baking sheet. Sprinkle with brown sugar and cinnamon. Toss with fingers. Top with the cubes of butter and bake for 15 to 25 minutes, until golden and bubbly. Remove from oven and set aside.
To make the caramel, combine the brown sugar and coconut water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. This will take about 5-6 minutes. When you see that it has started to turn brown, slowly pour in the coconut milk, whisking constantly and quickly. The sugar will harden around the whisk, don’t worry, it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 to 10 minutes more. Remove from the heat and stir in the bourbon and salt. Set aside.
To make the waffles, Combine the dry ingredients in a small bowl. In a separate medium size bowl whisk together the egg, milk, applesauce, 2 tablespoons caramel, 2 tablespoons melted butter and vanilla. Add the wet ingredients to the dry and stir until just combined. Stir in about 3/4 of the roasted apples and pecans and the chopped brie.
Preheat waffle iron. When ready scoop about 1/4 of the batter (you will need to spread the batter out using the back of a spoon) into the hot, greased waffle maker and cook to your preference.
Top the hot waffles with the remaining roasted apples and pecans. Drizzle with caramel sauce.
Buckwheat waffles slightly adapted from [Edible Perspective | http://www.edibleperspective.com/home/2013/4/19/basic-buckwheat-waffles.html]