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Heat the oven to 400°F. Toss the cherries with the lemon juice and cornstarch in an 8- or 9-inch square pan.
Put the oats, brown sugar, flour, butter, almonds, coconut, cinnamon, and salt in a large bowl. Blend with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the oat mixture over the cherries.
Bake until the cherries are tender and the topping is golden brown, about 40 minutes. Serve warm. (Store leftover crisp in an airtight container in the refrigerator for up to a few days.)