While there is nothing seasonal about this recipe when served in February, it makes a great Valentine's day dessert for a hubby that does not like chocolate. But at least the fruit was local.Last summer I stocked up on blueberries from a local farmer. And the strawberries were from my garden. Berries are so easy to freeze. I put a single layer of them on a shallow dish in the freezer for a few hours, and then transfer them to a zip lock bag. So it is easy to remove just the right amount for baking or smoothies.Since you can’t call it triple berry crisp with only two types of berries I tossed in a bag of Cascadian Farms raspberries.You really don’t have to use equal amounts of three types of berries. You could use 5 cups of just one type of berry, just don’t call it triple berry crisp. Read on…