Preheat oven to 350°F.
Grease a 10-inch skillet with butter. Set aside.
Place the berries in a bowl and lightly mash the berries with a fork. Stir in ⅓ cup brown sugar. Set aside.
In a medium bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, buttermilk and salt.
Add the almond flour, whole wheat flour, baking powder and almond extract and mix until the batter is smooth.
Transfer the batter to the greased skillet and spread out evenly.
Spoon the berries with their juices over the top of the batter. Sprinkle the almonds on top.
Bake for 25 minutes, until the centre is set and a toothpick comes out clean.
Remove from the oven and allow to cool for 10 minutes before serving.
Serve with ice cream.
