My oven has also been on the fritz for the past two months [great timing] so there've been almost no crisps, cobblers, or pies around this summer; we've mostly been enjoying the bountiful fruits of the season in a little macerating juice or a dollop of cream. The fancier version of this is the "Fool," a British dessert [those Brits and their crazy dessert names!] where the fresh or stewed fruit is folded into cream. JG and I did it one better by pureeing the stewed fruit and whipping it into the cream which --particularly with blueberries -- makes for a more dramatic presentation.
This does require a little make-ahead time sine the puree has to cool before you whip it in, but I don't think it takes any longer than macerating... and blueberries don't really lend themselves to maceration anyway since their skins are strong enough to block the sugar leeching and halved blueberries are frankly unattractive.
Recipe: Blueberry Fool