Gingered Plum Galette

Ingredients

• 3 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
• 1 lb. firm purple plums, nectarines or peaches, sliced and pitted
• 3/4 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1/3 cup firmly packed dark brown sugar
• 1 Tbsp. all-purpose flour
• 1/4 tsp. grated lemon peel
• 1 refrigerated pie crust
• 1 Tbsp. granulated sugar

Directions

1. Preheat oven to 425°. Line baking sheet with parchment paper, then spray with nonstick cooking spray.
2. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook plums, ginger and cinnamon, stirring occasionally, 3 minutes or just until tender. Stir in brown sugar, flour and lemon peel until well coated. Continue cooking 1 minute or until bubbling. Remove from heat and let cool.
3. Arrange pie crust on baking sheet. Fill center of pie crust with fruit mixture, leaving 2 inches around edges. Bring edges over fruit overlapping when necessary. Brush edges with remaining 1 tablespoon Spread, melted. Sprinkle with granulated sugar. Bake 20 minutes or until crust is golden and fruit is bubbling. Cool 10 minutes on wire rack. Remove and let cool completely.