Global Warming ruined my Lager

So i was hoping to squeeze in a doppelbock this winter without using any extra equipment. My OG was 1.088 and my FG should be 1.025ish. But we have had a very mild winter and its already starting to warm up and my fermentation is stuck at 1.033 after 3.5 weeks. I need a little advice/options. Should i just go ahead and bottle. Can I repitch with ale yeast in the secondary just to get it lower?

Thoughts? Options?

Since it has fermented most of the way, a clean ale yeast would probably help without changing the flavors much.

amylase. it might convert some residual starches to sugar.

Tub of ice water? Son of Ferment Chiller?

IMHO what your beer needs right now is a slightly longer Diacetyl Rest.
So I would bring the fermenter to a warmer temp, swirl the yeast on the bottom of the fermenter and let it finish the job.
I wouldn't worry about off-flavors since most of the job is already done, the beer you're brewing is a doppelbock which will cover any off-flavors and the beer needs a Diacetyl Rest anyways. Also, since you will bottle it, the beer will get an additional rest in bottles, which will help clear up the flavor.
BTW, I heard once (not sure if it's true) that you can avoid off-flavors due to higher temps in lagers by adding a piece of copper into the fermenter (?).