If using frozen cherries, let stand at room temperature for 30 minutes (do not drain). Preheat oven to 375 degrees F. In a 4- to 6- quart Dutch oven stir together granulated sugar and cornstarch. Stir in cherries, stone fruit, and orange juice. Cook and stir over medium heat until thickened and bubbly. Transfer to a 12-inch ovengoing skillet or a 3-quart rectangular baking dish.
For topping, in a medium bowl stir together oats, brown sugar, flour, and orange peel. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in coconut. Sprinkle topping over fruit mixture.
Bake about 25 minutes or until stone fruit is tender and topping is golden. Serve warm. If desired, serve with ice cream.