​6 interesting desserts that can be made in an air fryer

The air fryer may have entered kitchens as a saviour for guilt-free fries, but it’s quietly become much more. Tucked in its humming basket is the ability to crisp, caramelise and bake without fuss. And when it comes to dessert, it can turn out warm, golden treats that feel festive yet effortless, from fruit that tastes richer after a blast of heat to flaky pastries that puff up in minutes. Here are six sweet ideas that show this gadget can handle indulgence just as gracefully as restraint.

All you need is your usual brownie batter - cocoa, butter, sugar, eggs, flour. Line a small tin with parchment, pour it in, and slide it into the basket. Cook at 160°C for 18-20 minutes. The air fryer bakes the edges chewy, the top slightly crackled, while the centre stays moist and fudgy. Eat it warm with a scoop of vanilla, and it feels like far more effort went into it than it really did.

These don’t need deep oil, only a brush of butter. Shape readymade dough (or a quick yeast one) into rings, place them in the basket, and air fry at 180°C for 8-10 minutes. They puff up golden, lighter than fried but no less indulgent. While still hot, tumble them into cinnamon sugar. The coating sticks, melts a little, and every bite crunches before dissolving into sweetness. Cinnamon is known to help regulate blood sugar levels, making it especially beneficial for people with insulin resistance or type 2 diabetes.

An apple, hollowed out and filled with nuts, raisins and honey, transforms into a dessert with hardly any effort. Stand them upright in the basket, cook at 180°C for 12–14 minutes - and watch as the skins wrinkle and the filling bubbles. The fruit collapses into soft, jammy flesh, the nuts stay crunchy, and the honey caramelises into a sticky sauce. A spoon of vanilla ice cream or whipped cream on top turns it into something restaurant-worthy.

Yes, even this classic. Make small balls from khoya or ready-mix, brush them with ghee, and air fry at 170°C for 12–15 minutes, shaking once midway. They emerge evenly browned, their crust thin and crisp. Straight into warm cardamom-scented syrup they go, drinking it up without turning oily. They taste familiar, but lighter, the kind of sweet you can eat more than two of without guilt.

Air fryers excel at small portions, which is exactly what lava cakes need. Pour a rich chocolate batter into greased ramekins, three-quarters full. Cook at 180°C for 8-9 minutes. The outside sets into a delicate shell; the middle stays molten. Break in with a spoon and warm chocolate flows out, dramatic against the firm edges. Café-style theatre, created on a weekday night in less than thirty minutes.

Take ripe bananas, dip slices in a light batter of flour and milk, and lay them on parchment. Cook at 190°C for 6–7 minutes until their coats turn golden. The bananas inside collapse into sweetness, the outside crunches lightly, releasing a warm, caramel-like aroma. A drizzle of honey, chocolate sauce, or a sprinkle of cinnamon elevates them further. They’re quick, homely, irresistibly fragrant, and best eaten hot—straight out of the kitchen, perfect for breakfast, tea-time, or an effortless dessert that brings comfort in every bite.