Serves Approximately 6 to 8 People.
This dessert has a more cake-like texture than a traditional clafouti.
The version here is even better topped with ice cream.

Two 10-oz. Packages Frozen Blackberries, thawed
½ Cup Sugar

1 Cup Whole Almonds, blanched (skins removed), toasted lightly
1 ½ Cups Sugar
7 Large Egg Whites
¾ Cup All-purpose Flour
¼ tsp. Ground Cinnamon
¼ Cup Fresh Orange Juice
1 Tbs. Orange Zest, freshly grated

1 Cup (2 sticks) Unsalted Butter
One 10-oz. Package Frozen Blackberries, thawed, drained (in summer, use fresh berries) 

Vanilla ice cream (optional)

METHOD:
In medium saucepan, combine two package frozen blackberries and ½ cup sugar.  Bring mixture up to a simmer and allow to simmer for 20 minutes, or until berries break down.  Allow to cool slightly, then puree in a food processor or blender.  When smooth, strain into clean bowl or squirt bottle.  Sauce can be prepared 1 day ahead. Cover and refrigerate.

Preheat oven to 350°F. Finely grind almonds in processor. Transfer almonds to large bowl. Add 1 ½ cups sugar, egg whites, flour, cinnamon, orange juice and orange peel and whisk to blend well.

Melt butter in heavy medium saucepan over medium heat; cook until butter browns, stirring frequently, about 4 minutes. Whisk hot browned butter into almond batter until well blended.  Divide batter equally among six 1 1/4-cup custard cups (batter will fill cups only halfway). Drop 6 blackberries into batter in each cup.  Bake clafoutis until golden brown and set in center, about 40 minutes. Cool 15 minutes. Serve warm with raspberry sauce and vanilla ice cream, if desired.   Garnish clafoutis with additional berries and a mint sprig.  Serve immediately.